Strawberry Rhubarb Compote Recipe

Introduction

This Strawberry Rhubarb Compote is a sweet and tangy delight perfect for topping yogurt, pancakes, or ice cream. Combining the tartness of rhubarb with the natural sweetness of strawberries, it’s a versatile and easy-to-make sauce that brightens any dish.

Ingredients

• 1 pound (450 grams) rhubarb, sliced into ½ inch (13mm) pieces
• 1 pound (450 grams) strawberries, hulled and chopped
• 1 cup (200 grams) granulated white sugar
• 2 teaspoons finely grated lemon zest
• 1–2 tablespoons water

Instructions

1. Step 1: Wash the rhubarb stalks, trim the ends, and cut them into roughly ½ inch (13mm) slices.
2. Step 2: Wash the strawberries, remove the stalks (hull), and cut into halves or quarters depending on their size. Leave in large pieces for a chunkier texture.
3. Step 3: Combine the sliced rhubarb and sugar in a frying pan or skillet.
4. Step 4: Add 1 to 2 tablespoons of water and place the pan over medium heat.
5. Step 5: Cook, stirring regularly, until the rhubarb releases its juices, softens, and becomes pulpy, about 10 to 15 minutes. Add more water if needed to prevent drying out.
6. Step 6: Stir in the chopped strawberries and simmer over medium heat for another 5 minutes, allowing the strawberries to collapse into the rhubarb. Cook longer or shorter depending on your preferred compote texture.
7. Step 7: Remove from the heat and stir in the lemon zest.
8. Step 8: Let the compote cool, then chill until ready to serve.
9. Step 9: Before serving, add a squeeze of lemon juice if needed to balance the sweetness.

Tips & Variations

• Use frozen strawberries if fresh are not available; allow them to thaw and drain excess liquid before cooking.
• Add a splash of vanilla extract or a pinch of cinnamon for extra warmth and depth of flavor.
• If you prefer a smoother compote, mash gently with a spoon or blend briefly after cooking.
• Adjust sugar to taste, especially if strawberries are very sweet.

Storage

Store the compote in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or microwave, stirring occasionally, or serve cold as a topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this compote ahead of time?

Yes, the compote can be made a day or two in advance. It actually tastes better after the flavors have melded overnight in the fridge.

How can I use this strawberry rhubarb compote?

This compote is great on pancakes, waffles, yogurt, oatmeal, ice cream, or as a filling for pastries and cakes.

Strawberry Rhubarb Compote Recipe

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★★★★★

4.5 from 109 reviews

• Author: Elara
• Total Time: 35 minutes
• Yield: Approximately 4 cups (about 8 servings) 1x
• Diet: Vegetarian

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Description

A vibrant and tangy Strawberry Rhubarb Compote made by gently cooking rhubarb and strawberries with sugar and lemon zest. This versatile compote is perfect for topping yogurt, pancakes, desserts, or enjoying on its own. The recipe is simple and requires just a few ingredients, cooked on the stovetop to achieve a delightful balance of sweet and tart flavors.

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Ingredients

Scale 1x2x3x

Fruits

• 1 pound (450 grams) rhubarb, sliced into ½ inch (13mm) pieces (approx 3 ½ cups)
• 1 pound (450 grams) strawberries, hulled and chopped into halves or quarters (approx 3 cups)

Others

• 1 cup (200 grams) granulated white sugar
• 2 teaspoons finely grated lemon zest
• 1–2 tablespoons water (as needed)

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Instructions

1. Prepare Rhubarb: Wash the rhubarb stalks thoroughly, then trim the ends and slice them into roughly ½ inch (13mm) pieces to ensure even cooking.
2. Prepare Strawberries: Wash the strawberries, remove the hulls (stalks), and cut them into halves or quarters depending on their size. Leave them larger for a chunkier texture in your compote.
3. Combine Rhubarb and Sugar: Place the sliced rhubarb and granulated sugar in a frying pan or skillet. Add 1 to 2 tablespoons of water to prevent sticking and help with cooking.
4. Cook Rhubarb: Put the pan over medium heat and cook, stirring regularly, until the rhubarb releases its juices, softens, and becomes pulpy. This will take about 10 to 15 minutes. Add extra water as necessary if the mixture starts to dry out.
5. Add Strawberries and Simmer: Stir in the chopped strawberries and continue to simmer over medium heat for an additional 5 minutes until the strawberries collapse and blend into the rhubarb. Adjust cooking time depending on your preferred compote texture – less time for chunky, more for smooth.
6. Finish with Lemon Zest: Remove the compote from the heat and stir in the finely grated lemon zest to add bright, fresh flavor.
7. Cool and Chill: Allow the compote to cool to room temperature, then refrigerate until ready to serve. Optionally, add a squeeze of lemon juice before serving to balance sweetness if desired.

Notes

• Use fresh, firm rhubarb stalks for the best texture and flavor.
• Ripe, sweet strawberries complement the tartness of rhubarb; adjust sugar according to your fruit’s sweetness.
• If you prefer a smoother compote, cook the mixture longer to break down the fruit further.
• The lemon zest enhances the compote’s brightness but avoid adding lemon juice too early as it can toughen the fruit.
• This compote can be stored in an airtight container in the refrigerator for up to one week or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Sauce/Compote
• Method: Stovetop
• Cuisine: American

Keywords: Strawberry rhubarb compote, fruit compote, rhubarb recipe, strawberry sauce, dessert topping, homemade compote